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Flipping through the pages of Karoff’s book makes one realize the importance of South America’s contribution to cuisines of the world. Where, after all, would we be without allspice, avocados, beans, cashew nuts, peanuts, pineapples, potatoes, squash, tomatoes, turkeys and vanilla?

Pumpkin stew with chiles and cheese will entice the vegetarian looking for a respite from ordinary fare. Among the meat dishes there is a lamb stew with spices, black beans and meat, Brazil’s national feijoada completa and rabbit braised in coconut milk. There are several fish recipes that are sure to give your repertoire a lift: Bahaian seafood stew, fish with tangerine sauce, or peanut sauce, and more.